Carrot Apple Soup
Serving size: 1 cup
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 apple, cored and chopped
- 2 pounds carrots, sliced
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
In a soup pot over medium heat, heat oil.
Add the onion, carrots, and apple and cook, covered, until vegetables begin to soften, about 15 minutes, stirring occasionally.
Turn heat to high, add stock and bring to a boil.
Reduce the heat to low and cook until the carrots are completely tender, about 20 minutes.
Set aside to cool for 20 minutes.
Using a slotted spoon, remove the solids and put in a blender or food processer. Blend until smooth. Stir mixture back in pot.
Serve and enjoy! Refrigerate leftovers.
Adapted from ChopchopFamily.